Ingrédients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until browned, about 5-7 minutes. Remove mushrooms from the skillet and set aside.
- Add the chopped onion to the same skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the orzo pasta and toast for 1-2 minutes, stirring constantly.
- Pour in the vegetable broth and bring to a simmer. Cover the skillet and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed, stirring occasionally.
- Stir in the heavy cream, grated Parmesan cheese, and butter. Add the cooked mushrooms back into the skillet. Stir until the cheese is melted and the sauce is creamy.
- Season with salt and black pepper to taste. Garnish with fresh parsley before serving.
Notes
For a richer flavor, you can use chicken broth instead of vegetable broth. Feel free to add other vegetables like spinach or peas during the last few minutes of cooking.